1. Peel and julienne the carrots and thinly slice the red onion and radishes. A mandolin would work great if you have one. In a small bowl, combine the carrots, red onion, and radishes.

2. In a small sauce pan, combine the vinegar, water, 1 tbsp sugar, and salt and bring to a boil. Remove from heat and pour over the vegetables. Stir and let stand for at least 15 minutes.

3. Place 1 chicken breast into Ziploc bag and pound into a uniform thickness, but no thinner than 1/2 inch. Repeat with the remaining chicken. Lightly sprinkle the chicken with salt. Place the chicken breast in a large skillet and cook over medium-high heat until golden brown, about 5-7 minutes per side. Remove from heat. Save the skillet

4. In a small bowl, combine the lime juice, soy sauce, fish sauce, 1 tsp sugar and 1 tsp oil. Add a small amount of sauce to the inside of the flatbread and spread it around evenly. I found that using the back of a spoon to spread the sauce works better than a pastry brush.

5. Place 1 chicken breast on one side of the flatbread. Pile the picked carrots, radishes, and onions on top, then top with the cucumbers. Repeat with remaining chicken and flatbread.

6. Lightly PAM a large skillet, you can use the one you cooked the chicken in. Fold the flatbread in half and place onto the skillet. If you have a bacon press, you can place it on top of the sandwiches to keep them from popping open.

7. Cook the sandwiches for 2 minutes, flip, then cook for 2 more minutes. Remove from heat, gently open the sandwich and add the cilantro.